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  • Basic bean stock

    Hi guys!

    I would like some pointers about creating a basic stock of green beans.

    I mainly roast for espresso, on the dark side, but also a small amount for drip, medium roast.

    Which beans shouls I include as the salt and pepper of my coffees?

  • #2
    Originally posted by Alexpid View Post
    Hi guys!

    I would like some pointers about creating a basic stock of green beans. I mainly roast for espresso, on the dark side, but also a small amount for drip, medium roast.

    Which beans shouls I include as the salt and pepper of my coffees?
    A very subjective question:
    1) What coffee do you have access to in Denmark?
    2) What coffee have you tried in the past that you really enjoyed?

    If I had to pick a "Basic" stock:
    It would be:
    Ethiopia - one from the west (eg Gambela) and one from the centre/south (eg Harar, Sidamo, Yirgachefe, Limmu)
    Central Africa
    Central America (eg Guatemalan or Mexican)
    South American (A Brazilian for blending plus something else)
    Indonesia
    Papua New Guinea
    India

    You owe it to yourself to buy something fancy like a Gesha/Geisha variety or a Cup of Excellence or a Yemen if for no other reason than to set a benchmark of top quality coffee.

    In the end, supply and personal preference are probably going to guide you on what to buy.

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    • #3
      How dark on the dark side is the question that comes to mind? http://coffeesnobs.com.au/documentat...-printing.html Can you pick a number? Sumatra Mandheling FTO is pretty good around CS 10 or even 11.

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      • #4
        This is what I bought today

        sidamo
        wachuri
        burundi macha
        yiergacheffe
        brazil sao silvestre

        ok for a start right?

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        • #5
          Originally posted by Alexpid View Post
          This is what I bought today

          sidamo
          wachuri
          burundi macha
          yiergacheffe
          brazil sao silvestre

          ok for a start right?
          Yes, that's good but heavy on the African beans. If that is what floats your boat, then why not?

          Here's a good blend to try that was recommended by another CSer many years ago: equal quantities of Brazilian + Yirgachefe + Burundi, blended post-roast. You should get a choc-coconut result (if you like that sort of thing)

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          • #6
            As I see it I still need some central american (costa rica or guatemala) and some indonesian (sumatra mandheling or sulawesi). Or any other beans that would compliment my stock?
            btw I roast to cs10 -ish..

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            • #7
              I love my Indonesian (Sumatra) beans. Great flavour and lovely syrupy pour!

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